Danielle’s Favorite Fall Roasted Butternut Squash Soup

This is one of my favorite go-to fall recipes because it’s easy, ridiculously tasty, and also super healthy.

I splurge and buy the pre-chopped butternut squash (and sometimes even the pre-chopped onion…shhh….don’t tell anyone!), and that renders the chopping prep that comes with most soups non-existent. Plus, my home smells incredible while the butternut squash is roasting. Yum!

*Note that you will need a food processor, blender, or immersion blender for this recipe. I use an immersion blender because it’s easiest to clean, but anything that purees will do the trick.

P.S. It’s also delicious with some warm crusty bread!

P.P.S. Before you add the liquid at the end, the soup initially comes out as a puree that is also excellent on its own as a side dish!

Directions:
1. Preheat your oven to 375 degrees.
2. Toss butternut squash in olive oil, salt, and pepper. Place the butternut squash single-layer on a baking sheet, and bake for 25 minutes or until your butternut squash is roasted with some delightful caramelized surfaces. Flip once while in the oven.
3. Add the remaining tablespoon of olive oil to a frying pan. When it is hot, add the onion and sauté until it is cooked through and begins to caramelize (about three minutes).
4. Blend the butternut squash and onion together.
5. Once blended, add water or any of the milk options until your soup reaches its desired consistency. I like mine to be really thick, so I only add a little water, but you can make yours as smooth and creamy as you like! Also add additional salt and pepper to taste.
6. To spice this dish, you can add your favorite fall seasonings on top. Anything from cinnamon to nutmeg to crushed apple chips to a dash of chili powder or a drizzle of truffle oil will add yummy flavor and dimension to this soup.

In our home, we find that this makes about eight servings, but you may find it varies slightly, depending on whether it’s a main course or an appetizer and how much milk or water you add.